Fried buns are famous snacks in Jiangsu and Zhejiang provinces. The prototype is similar to the meat steamed stuffed bun, but the difference from the steamed stuffed bun is fried. So the crust is crispy and the stuffing is tender. Just out of the pot, eat it while it's hot and bite it gently. The stuffing is full of meat, the gravy is thick and the entrance is fragrant. It is a delicious and rich snack. In many places, some century-old fried bag shops are full of business, which is in short supply, and the queues bought every day can reach the end of the street.

material

200g of low flour, yeast 1 g, baking powder 1 g, milk/kloc-0 ~120g, 300g of pork stuffing with good taste, appropriate frozen skin, a small amount of black sesame seeds and a small amount of chopped green onion.

The practice of frying packages

1, dough mixing

Make the prepared low flour, yeast, baking powder and milk into dough, then cover it with plastic wrap and wake it for 20 ~ 30 minutes.

Step 2 prepare meat stuffing

Mix the meat. Add 2g of yellow rice wine, 2g of light soy sauce, 4g of light soy sauce, 3g of salt, 4g of white sugar, a proper amount of white pepper, a little chopped water chestnut (unnecessary) and 60g of onion Jiang Shui into 200g of meat stuffing, and stir well (must be added).

Note that onion and Jiang Shui should be added in small amounts several times, and then added again after each stirring until the water is completely absorbed by the meat.

Put the prepared meat stuffing in the refrigerator for 30 minutes.

Cut the prepared jelly into small pieces and mix with the prepared meat stuffing for later use.

3. As soon as I woke up, I started making steamed buns.

The above dough can be wrapped in 20 small steamed buns, and the dough of each steamed bun is about 16 g, which is a very pocket-sized one.

After wrapping everything, wake up a little and fry for a while.

4. Put the oil in the flat-bottomed non-stick pan, and then put the wrapped buns into the pan evenly.

Fry on high fire until the bottom of the steamed stuffed bun is colored and shaped, add clear water until the steamed stuffed bun 1/2, cover it and fry on medium fire for 2 minutes. Open the pot cover, sprinkle sesame seeds, cover with low heat for 2 minutes, then cover the pot cover and sprinkle chopped green onion, and continue to cover the pot for frying 1 ~ 2 minutes. At this time, after hearing the crackling sound in the pot (the water is basically dry), turn off the fire and stew for about 2 minutes.

skill

The fried bag is half cooked and wakes up in about 20 minutes. If the indoor temperature is not high in winter, the time can be extended appropriately, but it can't be steamed like steamed buns.

Onion Jiang Shui is made by chopping onion and ginger and soaking them in water.